Crispy Fried Chicken Wings
ID: 7cc45757...
Learn how to make the ultimate crispy, golden-brown fried chicken wings that remain moist and juicy on the inside. This recipe uses a flavorful custom seasoning blend, an egg-and-hot-sauce binder, and a flour-cornstarch coating for maximum crunch.
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🍳 Cooking Flow
Mix the dry seasonings together to create a custom spice blend. → Coat the chicken wings with oil, the dry seasoning, whisked eggs, and hot sauce. → Shake the wings in a bag containing flour, cornstarch, and seasoning to coat. → Deep fry the chicken wings at 350°F until golden brown, crispy, and cooked to 165°F.
Cooking Steps
Brief Cooking Order
Mix the dry seasonings together to create a custom spice blend. → Coat the chicken wings with oil, the dry seasoning, whisked eggs, and hot sauce. → Shake the wings in a bag containing flour, cornstarch, and seasoning to coat. → Deep fry the chicken wings at 350°F until golden brown, crispy, and cooked to 165°F.
Introduction
Learn how to make the ultimate crispy, golden-brown fried chicken wings that remain moist and juicy on the inside. This recipe uses a flavorful custom seasoning blend, an egg-and-hot-sauce binder, and a flour-cornstarch coating for maximum crunch.
Step 1
In a small bowl, combine adobo, cayenne pepper, onion powder, white pepper, paprika, garlic powder, chicken bouillon, chicken seasoning, and Cajun seasoning to create a uniform spice blend.
Step 2
Drizzle a small amount of oil onto the chicken wings, then pour the prepared seasoning blend over them. Mix and toss thoroughly by hand to coat every piece evenly.
Step 3
Whisk three eggs in a small bowl. Pour the eggs and hot sauce over the seasoned chicken wings, mixing well to create a wet binder on the chicken.
Step 4
Add the all-purpose flour, cornstarch, and some of the remaining seasoning blend to a large ziplock bag and shake well to combine.
Step 5
Dredge the wet chicken wings in the flour bag in batches of 4-5 pieces, seal the bag, and shake until thoroughly coated. Shake off excess flour and place the wings on a wire cooling rack.
Ingredients List
Important Notes
Drizzling a little oil on the chicken wings before seasoning helps the dry spices stick perfectly.
Adding cornstarch to the flour mixture is the secret key to achieving an extra crispy, long-lasting crunch.
Avoid crowding the frying basket; fry in small batches to maintain a steady oil temperature.
Always check the internal temperature of the chicken using a meat thermometer to ensure it reaches a safe 165°F.
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